Posts Tagged ‘asian’

One of my favorite things to get when I go to a Vietnamese  restaurant are fresh rolls. These rolls are light, refreshing, and usually come with peanut sauce for dipping. What else do you need?  A few nights ago, I decided to make some at home. They were tasty, but I’m not going to post about them.  Let’s just say my rolling skills could use a bit of work before I share them with the world.  

What I am going to post about it what I did with the leftovers. You see, one of the key ingredients of fresh rolls is bún, or rice vermicelli noodles.  


Lizzie stopped by as I was prepping this meal and we were catching up about her trip to NYC. I must have been distracted, because for some reason I cooked this entire bag of rice noodles, leaving me with about 9 more servings than I needed. Never one to waste good food, I knew I needed to come up with a delicious use for these leftover noodles.  

Deconstructed fresh roll salad with spicy peanut sesame dressing

This recipe is for one lunch portion.  

For the salad  

  • Handful arugula (could use any green, such as spinach or lettuce)
  • Handful cooked rice vermicelli
  • Handful cole slaw mix (could also use shredded cabbage)
  • 1/2 red or yellow bell pepper, chopped
  • 1 tablespoon fresh cilantro

For the dressing  

  • 1 teaspoon peanut butter
  • 1 teaspoon tahini
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons tamari (a.k.a. wheat-free soy sauce, you could also use regular soy sauce)
  • A few drops of sesame oil
  • Healthy squirt of Sriracha
  • Dash of garlic powder

To start, assemble your salad fixings.  


Next, make your dressing.  


A note about the sesame oil. There is no doubt that this is an expensive ingredient. That little bottle set me back a cool $5.99. That said, a little goes a long way. A few drops of sesame oil in this sauce gives it that extra something something. Consider it more of a seasoning than a cooking oil and your investment will pay off in dividends of flavor. 

Back to the instructions. Combine all ingredients in a small bowl and whisk. Do not be alarmed if the dressing starts to look a bit, well, curdled.  



I promise that if you keep whisking a bit longer, the dressing will come to a smooth, velvety consistency.  



This will probably be a bit thick. Add water 1 teaspoon at a time and whisk to combine until the dressing has your desired consistency. Once you do this, simply drizzle it over your salad mixture and you are ready to enjoy a healthy, tasty, and unique lunch. Take that, turkey sandwich!  



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